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Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding
Cascading chocolate fountain — strawberries, marshmallows, party
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Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40-45 minutes or until just firm around the edges. Cut into 16 squares and serve warm or cold.